The Cattlemens Code

There's a Western way of doin' things that makes Cattlemens a special place. Here are five of the things that set us apart.

1. Home Grown Hospitality

Cattlemens is owned and operated by a ranching family, we're not big on do-dads or la-te-da airs, instead we offer old-fashioned Western Hospitality and great food, served with a smile, in an authentic environment. We're proud of the fact that you've been dining with us for more than 25 years.

2. The Finest Ingredients

There's no substitute for the best, and to select the best ingredients you have to know how to choose them. As former ranchers we know what great beef looks like on the hoof. Cattlemens' Pete Sr. (who spent the first 50 years of his life as a rancher) and his son Pete Jr. are "mighty picky." They've been personally selecting the best ingredients for the Cattlemens menu for over 25 years, making sure you get only the best.

3. The Art of Aging Beef

Back before the world got too busy to pay attention to details, all beef was aged. Aging enhances beef's flavor and makes it more tender. Today most beef is only aged during its travel time to market. We're a little old fashion at Cattlemens, we don't think a truck ride is the proper way to age beef. So we age our own, in a carefully controlled environment until it's just right.

4. Hand Cutting

Most restaurants today buy their beef pre-cut, it saves them time, and means that they don't need to have skilled staff to handle the cuts. No matter how you cut it, pre-cut steaks just don't taste as good. So at Cattlemens we have experts on the premises to hand-cut our steaks, the same day that we serve them.

5. A Taste of the Old West

At the turn of the century, ranchers gathered in town at the end of the day to swap stories. In smaller towns the meeting place was often the saloon, in larger towns it was usually the hotel dining room. To make your dining experience distinctive, we've re-created the "feel and flavor" of these environments, using authentic Western antiques and incorporating local color wherever possible.